Cook/bartender vs line cook

Differences between cook/bartender and line cook duties and responsibilities

Cook/bartender example responsibilities.

• Manage business operation initiatives, including payroll, invoicing, inventory, and human resource relate matters.
• Process orders on a computerize POS system.
• Cook until kitchen close and then bartend rest of evening.
• Prepare, craft, and serve artisan food for guests, pour taps, operate POS.
• Cook and serve food to customer's, keep a clean and orderly work area, also some bartending.
• Participate and win awards in regional and divisional bartending competitions.
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Line cook example responsibilities.

• Used strong organizational skills to manage steamers efficiently for both eat-in and take-out services.
• Supervise cooks and manage the preparation, portioning, garnishing, and storage of all food items, cutting meat size.
• Manage the POS system (adding/deleting specials, editing prices, viewing server appetizer/dessert sales and their server report information).
• Operate mixers and manage ingredients to meet product quality and uniformity standards.
• Used equipment such as meat slicers, salamanders and steamers.
• Develop food preparation skills and knowledge of tools involve; such as proper use of knives and automate slicers.
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